Chipotle Tofu Tacos
with Radish Escabeche & Cilantro Crema
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- 2 garlic cloves
- 14 oz organic extra firm tofu
- 1 head of baby romaine lettuce
- 4 radishes
- 1 lime
- 1 tsp agave
- ¼ oz fresh cilantro
- 3 tbsp Follow Your Heart® Soy-Free Vegenaise®
- 1 chipotle pepper in adobo
- 2 tbsp almond butter
- 2 tsp tamari
- 6 corn tortillas
- 1 tbsp vegetable oil*
- *Not included
- For full ingredient list, see Nutrition
Preheat oven to 350°F for the tortillas. Peel and mince the garlic. Dice tofu into bite-size cubes. Thinly slice the baby romaine lettuce. Thinly slice the radishes. Halve and juice the lime. Finely chop the cilantro leaves. TIP: You can also use a toaster oven or microwave to warm the tortillas.
Add lime juice, agave, and ⅛ tsp salt to a medium bowl, and stir to dissolve the salt. Add sliced radishes to the bowl, toss, and set aside the radish escabeche to marinate. Add just 1 tsp minced garlic, chopped cilantro, and Vegenaise to a small bowl. Add a pinch of salt and stir the cilantro crema.
Mince the chipotle pepper and reserve the remaining adobo sauce. Add remaining minced garlic, minced chipotle pepper, adobo sauce, almond butter, tamari, and 2 tbsp warm water to a medium bowl and whisk. Add ¼ tsp salt and stir the chipotle sauce until smooth. Wrap corn tortillas in foil and place in the oven to warm, 3 to 4 minutes.
Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add cubed tofu and cook until crispy in places, 3 to 5 minutes. Add chipotle sauce and cook another 2 to 3 minutes.
Spread cilantro crema on the warmed corn tortillas. Top with chipotle tofu, radish escabeche, and sliced baby romaine lettuce. Dig in! TIP: Be sure to get the crispy bits out of the skillet and into your tacos!